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Mini Reuben Sandwiches Recipe

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This recipe for Mini Reuben Sandwiches is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 bags of potato rolls
1 pound sliced corned beef
3/4 pounds sliced Swiss cheese
2 cans sauerkraut, drained
2 cups Thousand Island dressing

Directions:
Directions:
Preheat your oven to 350°. While it’s warming, dump the sauerkraut into a pan and cook it over medium heat for about ten minutes. Cook off the excess water so the moisture doesn't’t make the sandwiches soggy. Using a long knife, slice the bread in half, sandwich style . Lay them cut-side up on a cookie sheet, spray with a little PAM, and pop it into the oven until the bread gets a little toasted. Once the bread is crunchy, add a layer of cheese. Next, layer the corned beef on the bottom halves of the bread and the sauerkraut on the top half. Finally, drizzle the dressing over the sauerkraut and pop the sheet pans into the oven. Change the setting to broil (500°) and cook for a couple of minutes watching carefully. You just want the meat to get slightly crisp edges and the dressing to warm. Take the sheet pans out of the oven when they look slightly dried and let them cool for a minute or two. Using a very large spatula flip the top half over to the bottom half and slice into their individual rolls.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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